White Radish, Hawthorn and Dried Duck Gizzard Soup

Why people make this soup

After the Lunar New Year feast — sea cucumber, flower swim bladder, abalone, fatty roast meats, glutinous rice dumplings — the stomach sometimes signals that it has reached its limit. In Cantonese food therapy, this state of uncomfortable fullness is called “food stagnation” (shi zhi): undigested food that sits heavily in the stomach, causing bloating, belching with a sour or rotten smell, and a general feeling of discomfort. Rather than reaching for antacids, Nourilo suggests this simple four-ingredient soup. White radish moves qi downward to ease bloating; hawthorn berries are one of the most well-known digestive aids in Chinese food therapy; dried aged duck gizzard lends a deeply savoury flavour while supporting the stomach; and tangerine peel ties everything together with its aromatic, qi-moving properties. It is a gentle, old-fashioned kitchen remedy that has been keeping Cantonese stomachs happy for generations.

Method

1. Peel the white radish and cut into thick slices or chunks.
2. Soak and rinse the hawthorn berries, tangerine peel, and duck gizzard until clean.
3. Place all ingredients in a pot with 1.8–2.1 L of water.
4. Bring to a boil over high heat, then reduce to a gentle simmer.
5. Cook for 1 hour, until the radish is completely soft and the broth is lightly fragrant.
6. Serve hot and eat the solids along with the soup.

Nourilo’s Tips

This soup is suitable for the whole family, young and old. It can be made regularly to prevent indigestion during rich-food seasons. Two important cautions: those taking qi-tonifying herbal medicines should not have this soup at the same time, as the radish may reduce the tonic’s effect. Pregnant women should swap out the hawthorn and use grain sprouts (gu ya) instead — a gentler digestive support that is safe during pregnancy.